Whip together the cream and sugar. Fold in mascarpone and biscoff (make sure you don't over mix)
Dip 2 biscuits at a time in the espresso and add to a dish. Once the base is covered add a layer of the biscoff mixture. Repeat this.
Drizzle with some extra melted biscoff and add crush biscoff cookies.
Leave in the fridge for 4 hours or overnight.
